Is it just me, or has it been a realllly long week? Last Sunday we went to the sandbar. It’s pretty much what it sounds like…a sandbar that has formed at our ocean’s inlet outside of Assateague and Wallops Islands. It’s pretty much a local’s only spot. We take the boat out with a basket of fried chicken for lunch on Sunday afternoon, enjoy a tasty malt beverage, throw some horseshoes, chat with friends, watch the boys and our dog have a blast swimming together…it’s pretty much Heaven on Earth. I’m so lucky to call this place home!
An old friend from high school and his lovely wife, who also happens to be a great cook and foodie, stumbled upon our beach chairs in their sandbar stroll. I mentioned that I was trying to use up blueberries, and she mentioned this fabulous blueberry buttermilk breakfast cake that she’d made twice in a month. With that kind of recommendation, I couldn’t wait to give it a try. And let me just say, wowzers! Easy, moist, delicious – what more could you want in a cake? It was definitely reminiscent of a blueberry muffin. But, the muffin top portion (anyone remember that episode of Seinfeld?). Which, is of course the best part.
Delightful for breakfast, brunch, or as a simple dessert. I’m already looking forward to trying it with other fruits or berries too – how delicious would it be with peaches or raspberries? Or both? Have a great weekend everyone!
Blueberry Buttermilk Cake
1/2 cup unsalted butter, room temperature
1 lemon, zested
1 cup granulated sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour, divided
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1/2 cup buttermilk
Preheat the oven to 350F. Cream butter with lemon zest and sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 8×8 baking pan with butter or coat with non-stick spray. Spread batter into pan. Bake for 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool at least 30 minutes before serving.
Source: adapted from Alexandra Cooks via Tara H